This study aims to compare and examine the effect of different concentrations of ozone treatment on the quality and texture of fresh crystal grapes during transportation. The fresh crystal grapes were treated with different ozone concentrations for 2 h, pre-cooled at (1±0.5)℃ for 12 h, and then packed into foam box. Next, biological ice bag was embedded in the foam box to simulate transport at a shaking speed of 100 km/h. Finally, after shaking for 24, 48, 72 and 96 h, the foam box was opened to determine various physiological and texture indicators of fresh crystal grapes. The results showed that there was no significant difference in the quality and texture characteristics of fruits between the treatment groups and the control group after 24 hours of simulated transportation. The decay rate (8.89%, 7.47%) and browning rate (11.89%, 10.00%) of fresh crystal grapes treated with 1 mg/L and 2 mg/L ozone were lower than those of other groups. Meanwhile, these grapes treated with 1 mg/L and 2 mg/L ozone could maintain the higher hardness, springiness, chewiness and resilience and cohesiveness. Especially, grapes treated with 2 mg/L ozone had the lowest threshing rate of 13.50%. Furthermore, after 72 h and 96 h of simulated transport, the decay rate, browning rate and threshing rate of each treatment group were serious, which basically lost the commercial value. In conclusion, the fresh crystal grape could be delivered to consumers within 24 h, which is the best time in the process of electronic commerce logistics. The acceptable time which sent to consumers for fresh crystal grapes treated with 1~2 mg/L ozone is within 24~48 h.
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